Lactose Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's most underrated vegetables, and roasting it at high heat transforms its naturally sweet, creamy flesh into something genuinely spectacular. The thin skin means you don't even need to peel it — just slice, toss, and let the oven do the heavy lifting. Coconut oil stands in beautifully here, giving each caramelized half-ring a subtle richness without a drop of butter or dairy in sight. The combination of fresh rosemary, minced garlic, and a whisper of turmeric creates a deeply savory, aromatic coating that clings to every golden edge. Spreading the pieces out so they roast rather than steam is the small but crucial step that gets you those deeply caramelized cut sides and tender centers. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. Whether you're serving it as a weeknight side or bringing it to a holiday table, this one is effortlessly crowd-pleasing.
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Learn more →Ingredients
4 servings
- 2 medium delicata squash (about 1 ½ lb total)
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Trim the ends off each delicata squash, then halve them lengthwise and scoop out the seeds with a spoon. Slice crosswise into 1/2-inch-thick half-rings.
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